Thick and creamy, this Coquito Recipe (Puerto Rican Eggnog) is loaded with sweet coconut and warm cinnamon flavor. Enjoy this coconut eggnog chilled for a cold refreshing drink all summer long or year-round. Also perfect for celebrating Cinco de Mayo!
If you will be hosting a Cinco de Mayo party, don’t miss our Mexican Horchata or Paloma for other delicious drink options.
Easy Puerto Rican Eggnog Recipe
If you’re a coconut lover like me, I have a special treat for you today! This Puerto Rican eggnog is loaded with coconut flavor – there’s creamy Coconut Lopez, coconut milk, and even shredded toasted coconut. Along with a bit of rum, cinnamon, and vanilla to balance it all out.
While coquito is typically enjoyed around the holidays, the coconut flavor reminds me of summer (which makes sense, since the holidays in Puerto Rico are hot!), and since it’s served chilled, I find myself enjoying and craving it all summer long too.
What Is Coquito?
Coquito, also known as Puerto Rican Eggnog, is a creamy coconut cocktail. It’s commonly referred to as coconut eggnog due to the thick, creamy texture that’s similar to American eggnog and Rompope (Mexican Eggnog).
With a name that means “little coconut”, it’s no surprise that coquito has a rich coconut flavor. It’s made with both cream of coconut and coconut milk. While some coquito recipes do include egg whites (mine doesn’t), the thick, creamy texture comes from the coconut cream and sweetened condensed milk – not eggs.
Coconut eggnog is much easier to make as well since there’s no need to create an egg custard. Just combine the ingredients, chill, and enjoy!
Coquito Ingredients
Puerto Rican coquito is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements)
- Cream of coconut – Look for the Coconut Lopez label.
- Sweetened condensed milk – Gives a thick, creamy texture to the drink.
- Coconut milk – Adds even more coconut flavor.
- Evaporated milk – This tastes like milk but with a thicker, less watery consistency.
- Dark rum – I like the robust flavor added by the dark rum but white rum is actually used in the traditional recipes, so use whatever you think is best!
- Vanilla – For flavor.
- Cinnamon – Offers a hint of classic eggnog warmth.
- Garnishes – I like to add toasted coconut and some additional cinnamon on the top for garnish.
Recipe Variations
Here are a few ways to customize your coconut eggnog – especially if you prefer the warmer flavors of traditional eggnog or want even more flavor.
- Add some nutmeg. While I stuck with cinnamon, many coconut eggnog recipes do call for nutmeg as well, so if you love the traditional warm flavors of American eggnog, go ahead and add some nutmeg in. Freshly grated nutmeg is even better!
- Try it with spiced rum. If you really love the cinnamon flavor, swap the dark rum for a spiced rum like Captain Morgan.
- Blend in some coconut flakes. For a stronger coconut flavor, blend in a few tablespoons of shredded coconut.
- Add some rum raisins. A fun twist that appears in some Puerto Rican eggnog recipes is the addition of rum raisins. Soak 4 ounces of raisins in the rum along with some cinnamon and stir it into the mixture after it’s blended. (Do NOT blend the raisins!)
- Omit the alcohol. If you want a non-alcoholic drink, simply leave out the rum. You’ll still have a lovely creamy, warmly spiced coconut drink that the whole family can enjoy.
How to Make Coquito
Making this Puerto Rican eggnog recipe is super easy.
(Scroll below to the printable recipe card for details and measurements)
- Blend the ingredients. Blend all ingredients except for the garnish until smooth.
- Chill. Transfer to a pitcher with a lid and chill for at least 4 hours.
- Serve. Shake vigorously before serving, then pour into glasses and add the cinnamon and toasted coconut garnishes.
Why Did My Coquito Curdle?
If your coquito looks a bit chunky, don’t worry. It’s just the coconut fat solidifying. You can either scoop it out and discard it or try to whisk it back in. You can also blend it again for a few seconds before serving.
Proper Storage
How long does Coquito last? The great thing about coquito is that it will last for up to a month. And let me tell you, it definitely gets better after a few days! It never makes it to a full month in our fridge, but I try to pretend it’s not there for the first two or three days because the longer it sits, the better the flavors get. (I definitely recommend making it at least a day in advance before any parties.)
Just be sure to keep it stored in an airtight container. A glass pitcher with a lid is the best option. Remember that you’ll need to vigorously shake it before serving each time.
More Summer Drink Recipes:
- Wendy’s Frosty
- Frosted Lemonade
- Dirty Snowman
- Frozen Hot Chocolate
- Frozen Mudslide
- Pina Colada
- Brandy Alexander Milkshake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Coquito (Puerto Rican Eggnog)
Ingredients
- 15 ounce can cream of coconut (Coconut Lopez)
- 14 ounce can sweetened condensed milk
- 13.5 ounce can coconut milk , shaken
- 6 ounces evaporated milk
- 1 1/2 cups dark rum (or white or spiced rum)
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- toasted coconut , for garnish
- ground cinnamon or cinnamon stick , for garnish
Instructions
- In a blender, combine all the ingredients (except the garnish) and blend until combined and smooth.
- Transfer to a pitcher with a lid, cover, and chill in the refrigerator for at least 4 hours.
- Shake vigorously before serving.
- Pour into glasses and garnish with a pinch of ground cinnamon or a cinnamon stick, and a bit of toasted coconut.
Delicious!